Chef Dan De Nice

Chef Dan De Nice

1 employee
107 years in business

About this pro

I have been working at "Le Cordon Bleu" college of culinary art for the past 13 years as a Chef Instuctor, and now decided to start offering private cooking lessons from my house or at costumers house or business. Group, couples, or individual lessons are available for personal or corporate events, team building, or private parties. 

I am originally from France, and used to own a French restaurant in Buckhead and have received many awards and recognized through many articles and revues. I have been working as a chef for the past 33 years in some of the most prestigious restaurant in Paris, Monaco, Luxembourg, London, NY, and Washington DC. Looking forward to teach my skills and knowledge of my culinary art expertise...

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Tucker, GA 30084
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What is your typical process for working with a new student?

create menu, then figure out price of food for different number of dishes selected, and after agreed on price per person or for a group, and location, reservation will be booked.

What education and/or training do you have that relates to your work?

I have been teaching professional chefs at Cordon Bleu college of culinary arts in Atlanta for the past 13 years, and I have trained in Cooking school in France and have worked for the past 33 years as chef in some of the most prestigious place in Europe and all over the world with learn famous chef like Gordon Ramsey at the Savoy hotel in London, Alain Ducasses at the Hotel de Paris in Monaco, Manuel Martinez at La Tour d'Argent in Paris, and many more like Antony Bourdain, Paul Bocuse,.... I also love teaching pastry, from simple cookies confection to elaborates French desserts, or home made chocolates, or birthday or wedding cakes...

Do you have a standard pricing system for your lessons? If so, please share the details here.

depends on the ingredients cost and on the number of hours of the cooking class, and also the location sometimes. Price will be individually customized.

How did you get started teaching?

At Le Cordon Bleu college of culinary arts.

What types of students have you worked with?

I have works with many tiles of students, from PHD biologist fron CDC to a teenager dropped out from school, or a Delta airline former pilot, lawyer, brain surgeon, police officer, firefighter, many veterans, and even some 6 grader kids...

Describe a recent event you are fond of.

I like teaching sushi class, last one I had was a sushi dinner party for a group of students, I show them how to prep all the ingredients the fish and the rice, and show them how to make different kind of sushi rolls, and they all made their own sushi and shared it with each other for dinner with a nice display...

What advice would you give a student looking to hire a teacher in your area of expertise?

you would have to love food and would like to lean how to cook, and also may want to make it fun too... Cooking is an art and also a passion...

What questions should students think through before talking to teachers about their needs?

what kind of food would they like?

what is the level of cooking they have?

what are the ingredients, or food, or special diet they are looking for to cook or is there any allergies they should be aware of?

how long the class will last?

what space or location will be used?

what is the budget per person or group?

will it be a demo or hand on cooking class?

Lessons offered

Cooking Classes Asian Cooking Classes Baking Classes Cake Decorating Classes Desserts Classes French Cooking Classes Italian Cooking Classes Knife Skills Classes Middle Eastern Cooking Classes Pasta Making Classes